Brush the chicken with softened butter. Sprinkle generously with salt and pepper.
In a large bowl combine the carrots, zucchini, mushrooms and potatoes. Add the melted butter and toss to coat. Add salt and pepper to taste.
Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in stock and top with herb sprigs. Roast the chicken for 1 1/2 to 2 hours. Turning the vegetables a few times to evenly brown.
NOTE: If you used a whole chicken, you will need to cut the chicken into serving size pieces and serve with the vegetables.
Stir in spaghetti sauce and water; bring to a boil.
Add the ravioli. Reduce heat, cover and simmer for 7-9 minutes or until ravioli is tender, stirring once.
Sprinkle with cheese. Simmer uncovered for 1-2 minutes longer or until cheese is melted.
Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.
Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.
In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.
Cut into wide slices.
1. Bring water, cinnamon stick and cloves to boil in 2-quart saucepan. Reduce heat to low; cover and simmer 10 minutes.
2. Stir in milk and sugar. Return mixture to a simmer. Add tea bags; cover and remove from heat. Allow to steep 2 minutes. Strain tea mixture before serving.
3. Serve immediately or refrigerate to serve cold.
Mash all of the ingredients together until smooth and creamy, preferably with a mixer or food processor. Serve hot.
NOTE: Potatoes can be made ahead and reheated. They even freeze well.
Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.
In a large bowl, cream sugars and butter.
Add eggs one at a time, mixing well after each addition.
Add vanilla, corn syrup, salt and baking soda.
Add remaining ingredients, mixing well after each one.
Place on ungreased baking sheet. Bake for 10-12 minutes, depending on the size of cookie. Cool on baking sheet for 2 minutes than transfer to a wire rack.